cheesy clam chowder
I found this last year, and of course I modified it to make it my own. I'll never buy canned again!
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 slices bacon (i like peppered)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 cup finely diced onion
- 1/2 cup all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cans 6.5 oz. minced clams (not chopped, unless you like chewing pencil erasers)
- 2 jars 8 oz clam juice
- 4 cups milk
- 2 cups cubed pototes
- 8 ounces package white cheddar cheese, shredded
- 2 tablespoons chopped fresh parsley (for garnish)
How To Make cheesy clam chowder
-
Step 1In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
-
Step 2Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
-
Step 3Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
-
Step 4Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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